Katelin' Kitchen

& like always, I’m proud of the work I do at the plankhouse inside so here’s all the yummy stuff I made this week!

1. DISTILLER’S CHARCUTERIE BOARD | 28
Chef’s selection of cured meats, pickled vegetables, house-smoked nuts, apple mostarda, crostin
2. Gin, Beet & Burrata Salad- Gin-infused roasted beets, arugula, burrata, grapefruit, toasted pistachios, fresh mint, orange gin vinaigrette, cracked black pepper, Jacobsen sea salt, Séka Hills olive.
3. COASTAL PRAWN SALAD- Romaine, organic greens, grilled prawns, marinated mozzarella, candied heirloom tomatoes, pickled cucumbers, shaved celery, tomato vinaigrette, horseradish croutons.
4. CLASSIC CAESAR - Romaine spears, garlic-Parmesan crouton, shaved Parmigiano, classic Caesar dressing
5. PACIFIC OYSTERS - Citrus mignonette, Tabasco pearls.
6. GRILLED & CHILLED PRAWN COCKTAIl- Mama Lil’s Peppers & horseradish coulis, lemon.
7. CRAB & SHRIMP LOUIE - Dungeness crab, Oregon bay shrimp, organic greens, hard-boiled egg, avocado, heirloom tomatoes, creamy Louie dressing

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“Do what you love & you’ll never work a day in your life” is a saying I heard one of my old head chefs say to me early on in my career & its truly stuck with me. I LOVE cooking. I LOVE being on a hotline, salad station, prep table & being with other cooks and chefs that also love what they do & when it comes to being inside a kitchen. I have found love, chaos, calmness, joy, purpose & fulfillment working in restaurants.

I got to make a charcuterie board & cheese board for Chef Ben, the head chef for banquets on Thursday & it was such a joy to have creative freedom on both of them with the help of Kloey as well. I’m incredibly PROUD of these two boards & im forever grateful I got to work along side both Chef Ben & Kloey